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ROAST COMPETITION

Beef 4 lb. CAB® brisket Marinade: 1 ⁄4 cup apple cider vinegar 1 Rub: ⁄4 cup olive oil 1 1 ⁄2 cup brown sugar ⁄4 cup lemon juice 3 Tbs. Lawry’s® seasoned 1 Tbs. meat tenderizer 2 Tbs. smoked 2 Tbs. Lawry’s 1 1 Tbs. salt ⁄8 cup honey 1 1 Tbs. ⁄3 cup liquid smoke 1 Tbs. salt 1 Tbs.

PHOTOS BY LAURIN SPRABERRY, AMERICAN ANGUS ASS’N 1 ⁄2 Tbs. dry Missouri juniors won first place in the reci- 1 @ ⁄2 Tbs. pe and showmanship categories and claimed first place overall in the junior roast division. Pictured are (from left) Andrea Larson, Stel- Marinate brisket in all marinade items but the honey overnight or longer in la; Callie Keaton, Anderson; Genesis Bran- refrigerator. If needed, cut brisket to fit in slow cooker. Before placing in slow cooker, coat non, Ellsinore; Emily Sinning and Holly Sin- meat with honey and cover with rub. 3 ning, both of Norwood; and Joshua Brannon, Place brisket and marinade in slow cooker; add water to fill ⁄4 of the way to top of Ellsinore. They prepared “Beef Brisket.” brisket and cook for 8-10 hours on low. Take out of slow cooker and let rest 30 minutes to an hour. Slice the meat and serve.

Sweet Summertime BBQ Brisket 5 lb. CAB® beef brisket 2 cups soy sauce 1 Tbs. Worcestershire sauce 1 Marinade: ⁄2 cup brown sugar 1 quart orange juice concentrate 1 Tbs. chopped garlic 4 cups sweet pineapple sauce 2 cups puréed fresh peaches

Combine the ingredients to create a marinade. Fully cover a 5-pound brisket using half of the marinade. Reserve the other half for basting. Marinate brisket 12-72 hours in the refrigerator.

Salt @The Alabama and Florida team won third place Freshly ground pepper overall in the intermediate roast division. Pic- 3 medium onions, chopped tured are (from left) Maggie Killen, Lexington, Ala.; Reid McGuire and Clayton McGuire, both of Waverly, Ala.; Cheyenne Ritter, Lexington, Remove brisket from marinade and place in a Dutch oven. Salt and pepper generously. Ala.; Baleigh Moseley, Montgomery, Ala.; and Cover meat with onion, adding 2 cups of the reserved marinade. Bake in a covered Dutch Caroline Nichols, Graceville, Fla. They prepared oven at 300° F for 6 hours, basting as needed with the remaining marinade. “Sweet Summertime BBQ Brisket.” 1 Sauce: ⁄4 cup olive oil 3 Tbs. brown sugar 2 Tbs. balsamic vinegar 16-oz. bottle Heinz® ketchup 2 Tbs. lime juice 4 Tbs. Worcestershire sauce salt and pepper 1 Tbs. dry mustard

Combine the sauce ingredients, simmering uncovered for about 15 minutes. Remove and slice the brisket thinly. Return brisket to the Dutch oven, pouring the sauce over all. Raise the oven temperature to 350° and reheat, covered, for 30 minutes.

158 n ANGUSJournal n September 2013 Rags to Riches CAB® Top Sirloin Roast 4 lb. CAB® top sirloin cap roast red pepper flakes, to taste 2 tsp. Worcestershire sauce onion flakes, to taste Grill Mates® Montreal , water to taste

Place roast into slow cooker with enough water to cover the bottom of the roast. After roast is in slow cooker, pour 2 teaspoons Worcestershire sauce over the top of the roast. Sprinkle steak seasoning, red pepper and onion flakes on top to taste. Cook on low 6-8 hours until tender. Serve with your favorite vegetables for a simple, yet elegant entrée. @Iowa juniors competing in the intermedi- ate roast division are (front row) Lexi Knapp, Bloomfield; (back row, from left) Morgan Knapp, ® Bloomfield; Tyler Steele, Anita; Baxter Knapp, CAB Fiesta Lime Brisket with Creamy Avocado Sauce Bloomfield; and Katie Friederichs, Walcott. 1 3 ⁄2 to 4-lb. CAB® beef brisket, trimmed 2 small fresh limes, cut into wedges (reserve They prepared “Rags to Riches CAB Top Sirloin 2 Tbs. chili powder 1 tsp. of lime juice for sauce) Roast.” 1 Tbs. 1 Tbs. onion powder Creamy Avocado Sauce: 1 1 Tbs. sugar ⁄2 cup 1 2 tsp. ground ⁄2 cup sour cream 3 ⁄4 tsp. salt 1 ripe, medium-sized avocado, cut into 2 tsp. dry mustard small chunks 1 tsp. 1 tsp. fresh lime juice 1 tsp. 1-3 Tbs. milk (or water), as needed, to thin 1 1 ⁄2 cups chicken bouillon sauce

Preheat oven to 350° F. Make a dry rub by combining chili, garlic and onion powders; sugar; black pepper; salt; dry mustard; oregano; and cumin. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour. Add chicken bouillon and enough water to yield about ½ inch of liquid in the roasting @Kansas juniors won second place overall in pan. Squeeze juice from lime wedges over the brisket (reserving 1 teaspoon lime juice for the intermediate roast division. Pictured are (from left) Baylee Wulfkuhle, Berryton; Johanna sauce); discard wedges. Lower oven temperature to 300°, cover pan tightly and continue Lundgren, Ottawa; and Madison Wulfkuhle cooking for 3 hours, or until fork-tender. and Kelsey Wulfkuhle, both of Berryton. They While brisket cooks, prepare Creamy Avocado Sauce by combining ranch dressing, prepared “CAB® Fiesta Lime Brisket with Creamy sour cream, avocado pieces, lime juice and 1 tablespoon milk in blender. Mix until Avocado Sauce.” avocado is completely blended in, adding 1-2 tablespoons milk, as needed, to facilitate mixing and create a creamy consistency. Keep refrigerated until about 15-20 minutes prior to serving. When brisket is nearly done, heat sauce in microwave for about a minute; stir. Heat again — just long enough for the sauce to be hot. Stir. Remove brisket from pan. Trim the fat, and slice brisket diagonally across the grain into thin slices. Top with Creamy Avocado Sauce.

Cranberry Brisket 1 2 ⁄2 lb. CAB® brisket 1 (8-oz.) can tomato sauce 1 1 ⁄2 tsp. salt ⁄2 cup chopped onion 1 ⁄4 tsp. pepper 1 Tbs. mustard 1 (16-oz.) can whole-berry cranberry sauce @Nebraska juniors competing in the intermedi- ate roast division are (from left) Lane Egger and Caylie Egger, both of Columbus; Sydni Liene- Rub brisket with salt and pepper. Place in a 5-quart slow cooker. Combine the mann and Taylon Lienemann, both of Princeton; remaining ingredients and pour over brisket. Cook on low for 8-10 hours until tender. Michaela Clowser, Milford; and Torie Egger, Columbus. They prepared “Cranberry Brisket.”

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September 2013 n ANGUSJournal n 159 ROAST COMPETITION

Marinated Beef Brisket 4 lb. CAB® brisket 1 tsp. garlic, crushed 1 ⁄3 cup Worcestershire sauce 1 cup celery, chopped 2 oz. liquid smoke 1 bottle chili sauce 1 pkg. Lipton® Onion Soup Mix

In shallow pan, pour Worcestershire sauce, liquid smoke and soup mix over meat and add rest of ingredients. Cover with heavy-duty tin foil and bake for 6 hours at 225° F. Slice and serve with barbecue sauce. Serves 6

@The South Dakota team claimed first place in the recipe and showmanship categories and won first place overall in the intermediate roast Outlaw Po-Boy division. Pictured are (from left) Alex Rogen, 3-4 lb. CAB® brisket 3 Tbs. butter Brandon; Chase Mogck and Christina Mogck, 1 Tbs. Cajun seasoning 1 Tbs. flour both of Olivet; and Brittany Bush and Tyler 1 Tbs. cracked black pepper 2 cups beef stock Bush, both of Britton. They prepared “Marinated 2 Tbs. Louisiana Hot Sauce 2 loaves po-boy bread Beef Brisket.” 1 sweet onion, sliced

Preheat oven to 300° F. Sprinkle Cajun seasoning and black pepper over entire roast. In large Dutch oven (black iron pot), heat butter. Sear roast on medium-high heat on all sides. Remove pot from heat and add beef stock. Spread Louisiana Hot Sauce and sliced onion on top of brisket. Cover and place in heated oven and cook for 3 hours. Remove from oven and let stand for 30 minutes. Meanwhile, cut po-boy bread into two to three sections and slice in halves for sandwiches. Tear brisket apart and place desired amount between bread. Top with gravy from Dutch oven or serve as a dipping sauce. Garnish with desired toppings. Serves 4-6

@The Louisiana team won first place in show- manship and second place overall in the senior Pot Roast and Old Yorkshire Pudding roast division. Pictured are (from left) Katelyn 1 CAB® chuck roast and pepper, to taste Corsentino, Denham Springs; Jacob Chicola, 1 envelope Lipton® Beefy-Onion Soup Mix assorted roasting vegetables (onions, Deville; and Nancy Bickham, Saint Francisville. ® They prepared “Outlaw Po-Boy.” 1 can Campbell’s Cream of Mushroom Soup potatoes, carrots, turnips/rutabaga, 1 ⁄2 cup water parsnip) 1 split red cooking wine olive oil

Salt and pepper both sides of roast and then sear both sides in Dutch oven on high heat. Remove from heat; add ½ cup of water, cover meat with soup mix and add cooking wine. Cover and cook in 350° F oven for 2 hours. Pull meat out and debone (if necessary). Add vegetables, return meat to pan and put back in oven for another hour or until vegetables are done (knife should insert easily into vegetables). Remove meat and vegetables; add can of cream-of-mushroom soup to meat juices in pan. Blend in soup. Serve gravy either over meat and vegetables or serve off to side. Yorkshire pudding: 1 2 eggs 1 ⁄2 cups flour @Michigan juniors won third place in the se- 1 cup milk 3 Tbs. oil nior roast division. Pictured are (from left) Ken- dra Merriman, Lowell; Katrena Klopfenstein, Galien; Rachel Reid, Eaton Rapids; Kollin John- Divide oil into muffin holder pan (unlined). Heat for 10 minutes at 400° F. Pour batter son, Quincy; Katie Reid, Eaton Rapids; and Ka- into muffin pan (should sizzle) and bake for 10 minutes at 375°. Turn down to 350° and vina Johnson, Quincy. They prepared “Pot Roast bake until golden or about an additional 20 minutes. and Old Yorkshire Pudding.”

160 n ANGUSJournal n September 2013 Cattlemen’s Chicken Fried Roast 3-4 lb. CAB® top sirloin cap (cut meat into seasoned salt 1 and tenderize) ⁄4 tsp. cayenne 1 1 ⁄2 cup whole milk, plus up to 2 cups for lots of black pepper (lots) gravy canola oil, for frying 2 whole large eggs salt and pepper, for both meat and gravy 3 cups all-purpose flour

Begin with an assembly line of dishes for the meat: milk mixed with egg in one; flour mixed with in one; meat in one; then have one clean plate at the end to receive the breaded meat. Work one piece of meat at a time. Season both sides with salt and pepper, then dip in @Oklahoma claimed first place in the recipe the milk-egg mixture. Next, place the meat on the plate of seasoned flour. Turn to coat category and won first place overall in the senior thoroughly. Place the meat back into the milk-egg mixture, turning to coat. Place back in roast division. Pictured are (from left) Braden the flour and turn to coat. (So: wet mixture/dry mixture/wet mixture/dry mixture.) Place Henricks, Anadarko; Alisa Friesen, Arnett; breaded meat on the clean plate, then repeat with remaining meat. Karisa Pfeiffer, Orlando; and Jarred Strate, Fair- mont. They prepared “Cattlemen’s Chicken Fried Heat oil in a large skillet over medium heat. Drop in a few sprinkles of flour to make Roast.” sure it’s sufficiently hot. Cook meat, three pieces at a time, until edges start to look golden brown; around 2 to 2½ minutes on each side. Remove to a paper-towel-lined plate and keep warm. Repeat until all meat is cooked.

Gravy: After all meat is fried, pour off the grease into a heatproof bowl. Without cleaning the pan, return it to the stove over medium-low heat. Add ¼ cup grease back to the pan. Allow grease to heat up. 1 Sprinkle ⁄3 cup flour evenly over the grease. Using a whisk, mix flour with grease, creating a golden-brown paste. Keep cooking until it reaches a deep golden brown color. If paste seems more oily than pasty, sprinkle in another tablespoon of flour and whisk. Whisking constantly, pour in milk. Cook to thicken the gravy. Be prepared to add more milk if it becomes overly thick. Add salt and pepper and cook for 5-10 minutes, until gravy is smooth and thick. Be sure to taste to make sure gravy is sufficiently seasoned. Serve meat next to a big side of mashed potatoes. @Virginia juniors competing in the senior roast division are (from left) Will Fiske, Greenville; Catie Hope, Mark Alexander and Morgan Al- exander, all of Berryville; and Bobby Strecker, Lexington. They prepared “Ranch Roast.” Ranch Roast CAB® chuck roast

Place roast in slow cooker. Sprinkle with dry Hidden Valley® Ranch Dressing mix. Sprinkle with dry McCormick® Au Jus gravy mix. Top with a stick of butter. Arrange 5 pepperoncini or 3 banana peppers around butter on top of roast. Do not add water. Cook on low for 7-8 hours.

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September 2013 n ANGUSJournal n 161 STEAK COMPETITION

Pesto Steak and Arugula Pizza 1 1 1 ⁄2 lb. CAB® sirloin steak, 1 ⁄4-in. thick 2 cups grape tomatoes, halved 3 Tbs. pesto 1 cup shredded Italian blend cheese 1 3 Tbs. fresh lemon juice 1 ⁄2 cups arugula or baby spinach leaves 2 prebaked whole-wheat pizza crusts, 12-in. salt 1 diameter ⁄4 tsp.

Combine pesto and lemon juice in small bowl. Evenly brush steak with 1-2 tablespoons of pesto mixture. Grill steak over medium fire for 12-15 minutes. Brush crusts with 2 tablespoons pesto mixture. Top with tomatoes and 1 cup of the cheese. Heat in oven or on grill until heated through. Remove crust from heat. Thinly @Illinois juniors competing in the junior steak slice steak and season with salt. Top pizza evenly with arugula and steak. Sprinkle with division are (from left) Eric Schafer, Owane- remaining cheese and crushed red pepper. Let cheese melt before serving. co; Emily Brooks, Prophetstown; Holly Marsh, Union; Lindsey Decker, Philo; Amelia Miller, Gridley; and Lizzie Schafer, Owaneco. They pre- pared “Pesto Steak and Arugula Pizza.” Avengers Flat-iron Steak Lettuce Wraps 2 CAB® flat-iron steaks romaine lettuce leaves 2 avocados, sliced salt and pepper to taste 2 cups sliced mushrooms butter

Let steaks come to room temperature. Sprinkle each side of the steaks with salt and pepper. Cook steaks for 5-6 minutes per side, or until desired degree of doneness. Remove steaks from grill and let rest for 5 minutes before slicing thinly across the grain. Sauté mushrooms in butter while steaks rest, stirring regularly. Add salt and pepper, if desired. Assemble the wraps by laying one rinsed lettuce leaf down. Add a few slices each of the flat-iron steak, avocado and mushrooms. Roll up and enjoy.

@Kansas juniors won third place overall in the junior steak division. Pictured are (from left) Jayce Dickerson, Paradise; Grace Shive, Mount ® Hope; Bailey Osborn, Murdock; Sydnee Shive, All-American CAB Flat-iron Steak 1 Mount Hope; Ethan Dickerson, Paradise; and Wash your hands thoroughly with soap ⁄4 cup honey Tanner Hite, Valley Center. They prepared and warm water. In a small mixing bowl, 3 minced garlic “Avengers Flat-Iron Steak Lettuce Wraps.” combine the following with a whisk: 1 Tbs. ginger 1 ⁄3 cup extra-virgin olive oil 1 tsp. black pepper 1 ⁄4 cup soy sauce

Take your CAB flat-iron steaks out of the refrigerator or cooler and place in a plastic marinade pan or a gallon-size plastic bag. Pour the marinade mix over the steaks. Cover and refrigerate for 4-6 hours; flipping or turning at least once. Light your grill and preheat to 350° F. Place the steaks on the grill for 10 minutes. Turn the steaks over using tongs and grill for approximately another 10 minutes (depending on how done you want your steaks and how much they weigh). Check them with a meat thermometer to determine doneness, which, according to the CAB website is: rare, 140°; medium rare, 145°; medium, 160°; well, 170°. Place the thermometer into the center of the steak. Remove them from the heat when @The North Carolina team claimed first place in they are 5°-10° lower than the desired doneness. They will continue to cook a little after showmanship and won second place overall in you remove them. Place the steaks on a serving platter. Cover with foil and allow them to the junior steak division. Pictured are (from left) rest for at least 5 minutes before serving. Lynae Bowman, Germanton; Mary Wood, Willow Springs; Marcie Harward and Mattie Harward, both of Richfield; Justin Wood, Willow Spring; and Thomas Smith, Pleasant Garden. They pre- pared “All-American CAB® Flat-Iron Steak.”

162 n ANGUSJournal n September 2013 Honey Moo Moo Steak Fondue 3 lb. CAB® top sirloin steak 1 stick butter Grill Mates® Montreal Steak seasoning or 24-oz. bottle peanut oil your favorite seasoning

Cut steak into bite-size cubes, season to taste with Montreal seasoning or your favorite seasoning, and divide into serving bowls. In electric fondue, combine butter and peanut oil and heat to approximately 375° F. Guests pierce meat with fondue forks, cook meat as desired in the pot, dip into various sauces and enjoy. For each sauce, mix all ingredients in a small bowl and serve.

@Nebraska juniors won first place in recipe and first place overall in the junior steak division. Pictured are (front row, from left) Kasey Deth- Planked Steak lefs, North Platte, and Rachel Smith, Osceo- 1 la; (back row, from left) Kyra Meyer, Blue Hill; 4 CAB® New York strip steaks, 1 ⁄4-in. thick Rub: Caitlin Havelka, Anselmo; and Reagan Skow, 3-4 untreated cedar planks (can purchase at 1 Tbs. paprika 3 Palisade. They prepared “Honey Moo Moo Steak home-supply store) ⁄4 Tbs. freshly ground black pepper Fondue.” 4 tsp. green jalapeño sauce 1 Tbs. granulated garlic 3 1 green bell pepper, sliced ⁄4 Tbs. salt 1 1 onion, sliced ⁄4 Tbs. dried 1 1 ⁄2 tsp. salt ⁄2 Tbs. 1 1 ⁄4 tsp. cayenne pepper ⁄2 Tbs. onion powder 1 ⁄4 Tbs. dried oregano

Mix rub ingredients and generously rub both sides of steaks; let sit for 10 minutes. Soak cedar planks in water 2-3 minutes. Put planks on grill and slightly char one side, about 3-5 minutes. Remove planks from grill and lightly rub charred side with olive oil. Place steaks on charred side of planks. Place vegetables on other plank. Grill over medium fire 10-12 minutes until desired doneness. (Do not turn meat over.) Have spray bottle of water handy in case planks start to flame. Remove from fire. Serve steaks with pepper/ onion mix and 1 teaspoon of jalapeño sauce. @Illinois juniors competing in the intermediate steak division are (from left) Troy Rawlings, New Holland; Sierra Day, Cerro Gordo; Laramie Chaffin, Roodhouse; Keegan Cassady, Normal; Flat-iron Steak With Spicy Coffee Rub Kagney Collins, Flanagan; and Andrew Livings- ton, Nokomis. They prepared “Planked Steak.” 2 CAB® flat-iron steaks 2 Tbs. chili powder 4 Tbs. steak seasoning 2 Tbs. finely ground espresso beans

1. Combine steak seasoning, chili powder and coffee in a small bowl. Season steaks with approximately 1 tablespoon per side. 2. Heat grill to high. Oil the grill grate using an oiled rag. 3. Grill steak to medium-rare doneness (internal temperature of 130°-135° F). 4. Remove steak from the grill; allow meat to rest approximately 5 minutes before serving.

@Kansas juniors claimed first place in the show- manship category and won second place over- all in the intermediate steak division. Pictured are (from left) Reid Shipman, Manhattan; Tyler Blythe, White City; Anna Carpenter, Wamego; Eric Blythe, White City; Quanah Gardiner, Ash- land; and Laura Carpenter, Wamego. They pre- pared “Flat-iron Steak With Spicy Coffee Rub.”

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September 2013 n ANGUSJournal n 163 STEAK COMPETITION

Kentucky Aberdeen Kabobs 1 2 ⁄2 lb. CAB® sirloin steak, cut into 1-in. cubes Marinade: 1 pineapple (cut into chunks) ⁄4 cup soy sauce 1 cherry tomatoes ⁄4 cup oil 1 green, red and yellow peppers 2 ⁄2 Tbs. brown sugar 1 mushrooms 1 ⁄2 Tbs. sugar onions 1 Tbs. vinegar 1 Tbs. ground ginger 1 Tbs. garlic salt

Mix, cover meat and let stand for at least 2 hours. Add meat and vegetables to skewers. Grill just until meat is done. @Kentucky juniors competing in the inter- mediate steak division are (from left) Kendra *You might want to make a second batch of marinade to brush on while grilling. Kostbade, Henderson; Leslie Craig, Harrods- burg; Alexis Rich, Nicholasville; and Catherine Cowles, Rockfield. They prepared “Kentucky Aberdeen Kabobs.” Blackened Kansas City Strip With Creamy Sauce 4 CAB® Kansas City strips (10 oz.-14 oz.) 8 tsp. blackened seasoning 1 ⁄2 cup olive oil 1 cup creamy horseradish sauce

Procedure: 1. Heat cast-iron skillet until very hot, in a well-ventilated area. 2. Brush steaks with olive oil. 3. Coat each side of the steaks with 1 teaspoon of blackened seasoning. 4. Place steaks in the iron skillet, flipping steaks halfway through cooking (to cook a 1.25-inch-thick steak medium rare, cook about 4 minutes on first side and 3 minutes on other side) 5. Spoon 2 tablespoons of creamy horseradish sauce on each plate for dipping. 6. Place KC Strips on plate, and enjoy. @The Louisiana team won third place overall in the intermediate steak division. Pictured are Blackened seasoning: 1 Tbs. seed (from left) Faith Guice, Downsville; Isaac McFar- 2 Tbs. sea salt or Kosher salt 1 Tbs. black pepper 1 land, Keithville; Lee Hymel, Vacherie; Cheyenne ⁄4 cup paprika 1 Tbs. white pepper Jones, Franklinton; and Trevor Sonnier, Pinev- 1 Tbs. cayenne pepper 1 Tbs. granulated garlic ille. They prepared “Blackened Kansas City Strip 1 Tbs. dry oregano 1 Tbs. onion powder With Creamy Horseradish Sauce.” 1 Tbs. thyme

Procedure: Combine all and mix well. Yields: 1 cup

Creamy horseradish sauce: 1 Tbs. fresh lemon juice 1 ⁄2 cup mayonnaise 1 Tbs. green onions, finely minced 1 1 ⁄4 cup sour cream ⁄2 tsp. sea salt 3 Tbs. prepared horseradish

Procedure: Combine all and mix well. Yields: 1 cup

164 n ANGUSJournal n September 2013 Double-smoked Top Sirloin Bites 1 4 CAB® sirloin steaks, 1 ⁄4-in. thick Jim Baldridge’s Secret Seasoning

Dry rub steaks with Baldridge Seasoning. Do not overseason at this time. Place on 350° F smoker and sear on both sides. Lower heat to 220°-250°. Cook until rare. Take from smoker and cut into bite-size cubes. Place in aluminum pan and re-season to taste. Smoke to medium. Add small amount of water to pan and cover pan with aluminum foil and continue to cook until super tender.

@Nebraska juniors competing in the intermedi- ate steak division are (from left) Aliesha Deth- CAB® Marinated Strip Steaks lefs, North Platte; Michelle Keyes, Springfield; 1 Justine Nelson, Lincoln; and Emily Dethlefs, ⁄2 cup barbecue sauce 1 Tbs. soy sauce North Platte. They prepared “Double-smoked 3 Tbs. olive oil 2 tsp. steak seasoning Top Sirloin Bites.” 3 Tbs. Worcestershire sauce 1 garlic , minced 2 Tbs. 4 CAB® strip steaks

In a large resealable plastic bag, combine first seven ingredients. Add the steaks; seal the bag and turn to coat. Refrigerate for 4 hours or overnight. Drain and discard marinade. Grill steaks, covered, over medium-hot heat for 5-7 minutes on each side or until meat reaches desired doneness.

Lip Smackin’ Steaks 4 CAB® top sirloin steaks, grilled to desired Lip smackin’ sauce: temperature 4 Tbs. soy sauce 2 Tbs. lemon juice @The Oklahoma team claimed first place in the 4 Tbs. butter recipe category and won first place overall in the intermediate steak division. Pictured are (front Bring to a boil and simmer until thickened. Pour evenly over the four steaks. row, from left) Charley Johnson and Sydney Johnson, both of Orlando; (back row, from left) Madelyn Gerken and Sydnee Gerken, both of Cashion; Jaryn Frey, Kingfisher; and Victoria Gerken, Cashion. They prepared “CAB® Mari- nated Strip Steaks.” CHEF’S CHALLENGE — Junior division

@Left: Tyler Ottensmei- er, McLouth, Kan., placed first in the youth division of the Chef’s Challenge. His winning recipe was “CAB® Prairie Pie.”

@Right: Abbi Boggess, Deer Lodge, Mont., placed second in the youth divi- sion of the Chef’s Chal- @South Dakota juniors competing in the inter- lenge. mediate steak division are (from left) Sawyer Styles, Brentford; Kylee Geppert, Mitchell; Ty Mogck, Olivet; and Madison Styles, Brentford. They prepared “Lip Smackin’ Steaks.” CONTINUED ON PAGE 166

September 2013 n ANGUSJournal n 165 STEAK COMPETITION

Lime-Cilantro Kabobs 1 1 2 lb. CAB® sirloin steak, 1 ⁄4-in. thick ⁄3 cup lime juice 1 1 Tbs. granulated garlic ⁄4 cup olive oil 1 1 Tbs. onion powder ⁄2 cup chopped fresh cilantro 1 tsp. salt 1 fresh pineapple, peeled and cut into cubes 1 1 ⁄2 tsp. cayenne powder 2 green peppers, cut into 1 ⁄2-in. pieces 1 1 ⁄2 Tbs. liquid smoke

Cube steak into 1½-inch pieces. Mix other ingredients for marinade. Place steak and marinade in Ziploc® bag and marinate 4-6 hours. Remove steak from marinade and thread onto skewers, alternating with fresh pineapple chunks and green pepper pieces. Grill about 12 minutes for medium. Serve @The Illinois team won second place overall in the senior steak division. Pictured are (from with rice and fresh green salad. left) Gabrielle Lemenager, Clifton; Caitlin Mc- Clure, Saint Francisville; Lucas Wall, Hopedale; Treavor Taylor, Colfax; Kayla Widerman, Good Hope; and Brooke Haas, Downs. They prepared “Lime-Cilantro Kabobs.”

OTHER BEEF COMPETITION

Marshall Dillon Breakfast 3 lb. CAB® ground chuck 1 tsp. pepper 1 loaf sourdough bread 1 tsp. garlic powder eggs (1 per sandwich) 1 tsp. onion powder 1 stick butter 1 tsp. paprika 1 tsp. salt 1 tsp. cayenne pepper

Prepare burger patties for grill and sprinkle liberally with dry ingredients. Butter bread and cut a hole in each piece with a biscuit cutter. Use griddle to toast bread, breaking an egg in each hole, frying the egg with the bread toasting. Salt and pepper egg. Grill burgers and serve between two pieces of the egg toast. Optional — homemade salsa or mayonnaise. @The Alabama/Florida team won third place overall in the junior other beef division. Pictured Serve with homemade hash browns and ice-cold milk. Enjoy. are (from left) Layton Adams, Union Springs, Ala.; Katie Smith, Cullman, Ala.; Wyatt Walker, Lexington, Ala.; Charlie Nichols, Graceville, Fla.; and Aspen Adams, Union Springs, Ala. They pre- pared “Marshall Dillon Breakfast.”

166 n ANGUSJournal n September 2013 Tarheel Teriyaki Steaks 3 CAB® top sirloin steaks 2 garlic cloves, minced 1 cup Kikkoman® teriyaki sauce 1 tsp. fresh ginger, minced 1 2 Tbs. brown sugar ⁄3 cup mirin rice cooking wine 1 Tbs. honey

Place steaks in a glass bowl with a lid. Mix the teriyaki sauce, brown sugar, honey, garlic, ginger and mirin rice cooking wine together well. Pour the marinade over the steaks in the bowl (making sure to cover the steaks well) and place the lid on the bowl. Marinate the steaks overnight in the refrigerator. Remove the steaks from the refrigerator about 20 minutes before cooking. Preheat the grill to medium-high heat. Remove steaks (do not keep the marinade), and grill to desired @North Carolina juniors won first place in recipe doneness. For medium steaks 1.25-inch thick, cook 7 minutes on the first side, then turn and showmanship and first place overall in the steaks using tongs and cook 5 minutes on the second side. senior steak division. Pictured are (from left) Remove steaks from the grill and allow steaks to rest 5-10 minutes before slicing and Cara Smith, Pleasant Garden; and LeAnn Har- serving. ward and Brooke Harward, both of Richfield. They prepared “Tarheel Teriyaki Steaks.”

Miss Kay’s Spaghetti and Meatballs Meat sauce: 3 (12-oz.) cans tomato paste 1 ® 1 1 to 1 ⁄4 lb. CAB ground chuck 3 (10 ⁄2-oz.) cans tomato puree 1 ⁄4 cup butter 1 Tbs. black pepper 1 2 ⁄2 cups onion, chopped 1 Tbs. salt 3 1 ⁄4 cups celery, chopped 2 Tbs. sugar 2 Tbs. minced garlic 7-10 cups water

Sauté onion, celery and garlic in butter until clear. Add ground beef and cook until brown. Add salt, pepper, sugar, tomato paste, purée, and 7 cups of water. Bring to a boil. Reduce heat and simmer on very low or in a slow cooker for at least 4 hours, stirring occasionally. @The Arkansas team won second place overall Meatballs: 1 large egg in the junior other beef division. Pictured are 1 lb. CAB® ground sirloin 1 Tbs. fresh , minced (from left) Nicholas Pohlman, Prairie Grove, and 3 Hailey Roye, Fayetteville. They prepared “Miss 3 ⁄4-in.-thick slices Italian bread with crust 1 large garlic clove, minced (3×5 in.) 1 tsp. salt Kay’s Spaghetti and Meatballs.” 1 milk ⁄2 tsp. ground black pepper 2 Tbs. packed grated Parmesan cheese 2 Tbs. olive oil

Place bread in medium bowl; cover with milk. Let stand until bread is soft, about 10 minutes. Place meat in large bowl. Mix in 2 tablespoons cheese and next five ingredients. Squeeze bread almost dry; discard milk. Blend bread into meat mixture. Using 1 rounded tablespoon for each shape, form mixture into 24 meatballs. Heat oil in heavy, large skillet over medium heat. Add meatballs; sauté until brown and cooked through, turning often to hold shape, about 15 minutes. Add meatballs and drippings in skillet to pot of tomato sauce. Simmer to blend flavors, about 10 minutes. Serve over a bed of pasta. CONTINUED ON PAGE 168

September 2013 n ANGUSJournal n 167 OTHER BEEF COMPETITION

Gourmet Hamburger Steak 2 lb. CAB® ground chuck 2 tsp. garlic 1 2 eggs ⁄2 cup Italian bread crumbs 1 2 tsp. chili powder ⁄4 cup Parmesan cheese 2 tsp. seasoned salt choice of gravy or sauce 1 tsp. black pepper

Mix all ingredients together and form into patties. Grill over medium heat until done. Top with choice of gravy or sauce.

@Kansas juniors won the Black Kettle Award after winning first place in the recipe and show- manship categories and first place overall in the Killer Bacon-Cheese Dogs 1 junior other beef division. Pictured are (from 6 CAB® hot dogs ⁄2 cup “Kansas Secret Sauce” (see below) left) Anne Lampe, presenting; Cale Hinrichsen, 6 slices bacon 6 hot dog buns Westmoreland; Sarah Pelton, Paradise; Eva Hin- 6 slices Swiss cheese toppings of your choice richsen, Westmoreland; Alexandria Cozzitorto, Lawrence; Clay Pelton, Paradise; Kady Figge, Onaga; and Melanie Kiani, presenting. They pre- 1. Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from pared “Gourmet Hamburger Steak.” the heat. 2. Place the bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels. 3. Place hot dogs on grill; cook until browned, 5-8 minutes, turning once, or until done to suit your taste. Lightly grill hot dog buns. To assemble sandwiches, place a slice of cheese and bacon on each roll. Add a hot dog; top each with 1 tablespoon barbecue sauce, or desired amount, and toppings of your choice.

3 Kansas Secret Sauce: ⁄4 tsp. paprika ® 1 2 CAB hot dogs, diced ⁄4 cup sweet onion, diced 1 4 oz. ground beef ⁄2 tsp. chili powder 1 4 oz. ground pork ⁄2 clove garlic, peeled & minced 3 1 Tbs. vegetable oil ⁄4 tsp. 3 1 ⁄4 tsp. salt ⁄2 tsp. browning sauce 1 1 ⁄3 (10.75-oz.) can tomato soup ⁄2 cup fine dry bread crumbs 1 1 2 ⁄2 cups water ⁄3 tsp. ground black pepper

1. Heat vegetable oil in a large, deep skillet over medium-high heat. Place ground beef, ground pork, hot dogs and sweet onion in the skillet. Cook until meat is evenly brown and onion is soft. Drain and lower heat. 2. Mix in garlic, browning sauce, ground black pepper, salt, tomato soup, water, paprika, @Kansas juniors claimed first place in the chili powder, cinnamon and dry bread crumbs. Slowly simmer until thick, about 25 recipe category and won first place overall in the intermediate other beef. Pictured is (front minutes. row) Chelsey Figge, Onaga; (back row, from left) Grady Dickerson, Paradise, and Caleb Flo- ry, Baldwin City. They prepared “Killer Bacon- Cheese Dogs.”

168 n ANGUSJournal n September 2013 The Perfect Burger 1 3 lb. CAB® ground chuck 1 ⁄2 Tbs. canola oil 1 Tbs. Worcestershire sauce (per pound) 1 tsp. garlic powder (per pound) 1 tsp. liquid smoke (per pound) salt and pepper, to taste cheese (optional) buns

Mix chuck, Worcestershire sauce, garlic powder and liquid smoke. Divide meat into equal portions. Form a ¾-pound burger and make a deep depression in the center with your thumb. Brush with canola oil, then season with salt and pepper. Cook on grill. Add sliced tomato, Vidalia® onion, lettuce and condiments as desired. @The Missouri team won first place in the show- manship category and second place overall in the intermediate other beef division. Pictured are (from left) Chris Kahlenbeck, Union; Reba Texas Tortellini Colin, Butler; Hannah Moyer, Lamar; and Brit- 3 lb. CAB® ground chuck 1 pkg. 3-cheese fresh tortellini tany Eagleburger, Buffalo. They prepared “The 2 pkgs. cream cheese 1 jar Prego® Spaghetti Sauce Perfect Burger.” 2 pkgs. Mozzarella cheese

Preheat oven to 400° F. Brown and season ground beef to taste. Heat spaghetti sauce on medium and let simmer while you are browning ground beef. Soften cream cheese in the microwave. Prepare tortellini according to directions on package. Put the ground beef and cream cheese in an oven-safe glass dish and stir together, then add spaghetti sauce. Gently stir in the tortellini. Top with mozzarella cheese. Bake in the oven on 400° for 20 minutes or until cheese on top is melted. Cover it loosely with foil like a tent for venting. Let it cool a bit and serve. @Texas juniors won third place overall in the intermediate other beef division. Pictured are (from left) Dylan Denny, Lubbock; Kaydee Free, The Blue Mill Tavern Loose-meat Sandwich Salado; Lexi Stevenson, North Richland Hills; Brit Lockaby, Tahoka; Cooper Free, Salado; and ® 2 lb. CAB ground chuck 1 Tbs. prepared yellow mustard Kate Williams, Idalou. They prepared “Texas 1 Tbs. fat, like lard 1 Tbs. vinegar Tortellini.” 2 tsp. salt, just enough to lightly cover 1 Tbs. sugar bottom of your skillet water, to cover 1 onion, chopped fine salt and pepper, to taste

1. Get out a cast-iron skillet — they are the best for loose meats — or other kind if you have no iron skillet. 2. Melt fat over medium heat and lightly salt bottom of skillet. 3. Break ground beef up in skillet and start crumbling it with the back of a wooden spoon — this is very important — the meat must end up being cooked up into small crumbles. 4. Add chopped onion while browning meat. 5. Keep working with the back of spoon to break up meat. 6. When meat is browned, drain off any fat and return meat to skillet. 7. Add mustard, vinegar, sugar and just enough water to barely cover meat in the pan. 8. Cook, at a simmer, until water is all cooked out — between 15 and 20 minutes. @The Indiana team won second place overall 9. Adjust salt and pepper to taste. in the senior other beef division. Pictured are 10. Heat your hamburger buns. They’re traditionally steamed for loose meats. We like (from left) Caleb Smith, Whitestown; Maddi But- ler, Vincennes; Nick Innis, Milroy; and Kyrsten ours toasted lightly. Do it the way you like it. Retherford, Indianapolis. They prepared “The 11. When buns are warm, put yellow mustard on them and add some pickle slices. Blue Mill Tavern Loose-meat Sandwich.” CONTINUED ON PAGE 170

September 2013 n ANGUSJournal n 169 OTHER BEEF COMPETITION

Juicy Lucy — Maryland Style 3 lb. CAB® ground beef kosher salt 3 oz. spinach, frozen and crumbled black pepper 1 Tbs. Worcestershire sauce Old Bay® Seasoning 1 tsp. garlic powder fresh crabmeat 4 oz. Fontina cheese

Combine beef, spinach, Worcestershire, salt, pepper and Old Bay. Chill meat so it’s easier to make patties. Measure out 4-ounce balls of beef mixture. Roll into a ball then flatten into a thin patty on top of wax paper, about ¼-inch high and roughly 5 inches in diameter. On half of the patties place 1 ounce of cheese. @Maryland juniors claimed first place in the rec- ipe and showmanship categories and won first On each cheese-topped patty, flip a second patty to cover cheese. Pinch the edges place overall in the senior other beef division. together, forming a swell in the middle. Cover with wax paper and refrigerate at least 10 Pictured are (from left) Tyler Donnelly, Emmits- minutes. burg, and Maggie Lanham, Buckeystown. They Grill chilled patties 5 minutes on first side, then flip and grill to desired doneness. prepared “Juicy Lucy-Maryland Style.” Place crabmeat and additional cheese on top of burger. Melt cheese and serve on a bun with your favorite condiments.

Mississippi CAB® Muffins 1 2 lb. CAB® ground beef ⁄4 tsp. 1 1 ⁄2 pkg. dry onion soup mix ⁄2 tsp. Cajun seasoning 2 eggs

Mix ground beef, onion soup mix, eggs and together in a large bowl. Roll into balls and place in individual muffin tin pan. Bake at 350° F for 20-30 minutes. Take out of tin and drain on paper towels. While these are draining, make sauce recipe below. Mix together and bring to a boil. Serve hot over meatloaf muffin. @Mississippi juniors won third place overall in the senior other beef division. Pictured are (from Sauce: 1 1 left) Anna Pearson, Florence; Ashton Gandy, ⁄2 cup pineapple preserves ⁄2 tsp. mustard 1 1 Potts Camp; Hayden Neal, Forest; Baylee Green, ⁄2 cup hot pepper jelly ⁄8 tsp. Conehatta; Cheyenne Ladner, Picayune; and Rickey Cooper, Florence. They prepared “Mis- * This is a good low-carb recipe with 4 carbs per muffin. Sauce has 8 carbs per tablespoon. sissippi CAB® Muffins.”

CHEF’S CHALLENGE — Adult division

@Left: Greg Slone (left) and Camden Slone (right), both of Danville, Ky., placed first in the adult division of the Chef’s Challenge. @Not pictured are Joe and Ruth Myers, Har- rodsburg, Ky., second-place winners in the adult division of the Chef’s Challenge. @Right: Gretchen Frost (left) and Rachel Frost (right), both of Tallula, Ill., placed third in the adult division of the Chef’s Challenge.

170 n ANGUSJournal n September 2013